White Chocolate Key Lime Calypso Bars
From Didi Fraioli of Huntington, NY
White Chocolate Key Lime Calypso Bars call for just 8
Even though these bars are simple to make, they have a unique
tangy/sweet tropical taste and a soft texture – thanks to the combination of
white chocolate, lime, and coconut.
The recipe is made even simpler by a base that starts with prepackaged
sugar cookie dough. You can substitute the prepackaged version with your
favorite sugar cookie dough if you choose.
The bars were a favorite recipe from the iconic Pillsbury
Bake-Off Contest #40 in 2002.
Prep time: 20-30 minutes
Bake time: 45-50 minutes, divided
Makes 36 bars
1 roll (16-18 ounces) refrigerated cookie dough, such as
Pillsbury® Create ‘N Bake refrigerated sugar cookie dough
1 cup chopped pistachio nuts
1 cup shredded coconut
1 cup white chocolate baking chips
1 can (14 ounces) sweetened condensed milk
½ cup Key lime juice (fresh, reconstituted, or frozen)
3 egg yolks
1 cup white chocolate baking chips
1 teaspoon vegetable oil
- Preheat oven to 350º F (325º F for a glass dish). Line a 13 x 9 pan with aluminum foil, leaving enough foil to hang just under the outside
edge of the pan. Coat foil with vegetable spray.
- In a large bowl, set sugar cookie dough. Use a large spoon
to break up dough. Knead in nuts and coconut until the mixture is well blended.
Flour your fingers. Press the dough evenly into the bottom of the pan to form
the cookie crust. Sprinkle the crust with 1 cup white chocolate baking chips.
Bake the crust 14-16 minutes until the top is light golden brown.
- While crust bakes, mix together cookie topping. In a medium
bowl, combine sweetened condensed milk, 3 egg yolks, and lime juice.
- Remove the crust from the oven. Pour topping evenly over
Bake bars 20-15 minutes until filling is set.
- While cookies bake, prepare the glaze. In a small
microwave-safe bowl, combine 1 cup white chocolate baking chips and vegetable
oil. Microwave uncovered on high for 30 seconds. Remove mixture and stir.
Repeat, stirring mixture until smooth. Pour glaze into a Ziploc sandwich bag.
Snip ¼ inch off one corner. Work glaze to the corner of the bag. Remove the pan
from the oven. Drizzle glaze over warm bars in a diagonal pattern.
- Lift foil ends out of the pan and set the bars on a wire
rack. Allow bars to cool completely. Peel away the foil. Set bars on a cutting
board and cut them into six rows lengthwise and six rows crosswise.
- Store the bars in the refrigerator, tightly covered.
Special Baking Tips
from The Elf
- You can substitute lime juice concentrate or reconstituted
lime juice for freshly squeezed Key lime juice.
- You may choose to simply grease the 13 x 9 pan rather than
line it first with foil, but using the foil makes removing the bars from the
pan much easier.
- Set a sharp knife in the refrigerator before you start
preparing the bars. The knife will be cold after you bake White Chocolate Key
Lime Calypso Bars, allowing you to cut bars cleanly.
See more easy bar cookies on our Bar Cookies Pinterest board.
Elf-Tested Pillsbury Bake-Off Recipes for Cookies
America's Favorites: Pillsbury Bake-Off cookie recipes ...
Choco-Butterscotch Bars: from Bake-Off 22 ...
Chocolate Chip Oatmeal Caramel Squares from Pillsbury Bake-Off #37...
Chocolate Chip-Peanut Butter Squares from Bake-Off #38 ...
Cinnamon Toffee Pecan Cookies: just 6 ingredients ...
Pecan Pie Surprise Bars: easy cookie recipe and Bake-Off #22 winner ...
Pineapple Coconut Bars from Bake-Off #35 ...
More Fun and Easy Bar Cookies from The Elf
Can't Leave Alone Bars: easy cake mix cookie recipe ...
Cherry Oatmeal Cookies Recipe: Bar Cookies With Just 4 Ingredients ...
Raisin Bar Cookies: easy filled bar cookie recipe ...